Rice, Quinoa, and Berry Casserole

Today for lunch I cooked the following recipe for my kids while they were home from school. My kids love berries, but I rarely cook with berries. I decided to offer them a treat today by adapting a recipe from one of my Polish cookbooks. My mother was Polish and cooking Polish food brings her to my thoughts and mind; however, I also wanted my kids to have some protein in their lunch. I adapted the recipe to include quinoa for protein, local honey to help boost the business of our local co-op, and used frozen berries picked by my family at a local farm earlier this year (and subsequently frozen). The recipe fed four of us (a dad, a middle schooler, an elementary student, and a toddler) lunch with seconds and still had enough left over to send with the kids for lunch at school tomorrow.

This recipe is adapted from the “Rice & Berry Casserole (babka ryżowa z owocami)” recipe from “Polish Heritage Cookery” by Maria and Robert Strybel. Various changes to the recipe are found here, but I highly recommend you purchase the cookbook and try out some of the recipes.

Rice, Quinoa, and Berry Casserole

  • 3/4 c Quinoa
  • 3/4 c Rice
  • 1 1/2 c Milk
  • 1 1/2 Water
  • 1 tsp Vanilla
  • 2 pinches of Cinnamon
  • 3 Eggs
  • 1/2 c Honey, divided
  • 1 1/2 pounds of berries (blueberries are my family’s favorite, but I am betting other berries would be equally delicious, especially blackberries)
  • Shortening to coat dish
  1. Rinse quinoa and rice to remove both the starch from the rice and the bitterness from the quinoa. Strain through a very-fine mesh strainer. Here’s the one I use…
  2. Cook quinoa and rice with milk and water. For the purposes of today’s photos, I used white basmati rice and cooked the rice in a rice cooker. This left browned portions that my family doesn’t mind, but cooking the mixture on a stovetop can remedy the issue if you do not like browned rice and quinoa bits.
  3. While rice and quinoa are cooking, bring 1/4 c of the honey and 3 eggs up to usable temperatures. I brought the eggs up to room temperature and heated the honey until it was easily pourable (but not hot enough to cook the eggs). Whisk together the 1/4 c honey, 3 eggs, cinnamon, and vanilla in a bowl.
  4. Preheat oven to 375º F and use the shortening to grease an overproof casserole dish. We used a large casserole dish to help with portion control.
  5. Combine cooked rice and quinoa with egg mixture. Fold together until mixed, but do not overly mix. Divide mixture in half.
  6. Place half of the mixture into the casserole and flatten with a spatula or spoon. Place berries on top of first half of mixture and drizzle remaining quarter cup of honey over the berries. Top with remaining half of mixture.
  7. Cover and bake for 40 minutes. Top with either a drizzle of honey or a sprinkling of powdered sugar.

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